Bethenny's Gluten-Free Vegan Chocolate Cupcakes
Prep time
Cook time
Total time
If you don't have any oat flour on hand, place oats (certified gluten-free, if needed) in your spice grinder, blender, or food processor, and process into a flour.
Recipe type: Dessert
Cuisine: American
Serves: 6 cupcakes
  • 1½ cup oat flour (use certified gluten-free, if needed)
  • ½ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 4 ounces firm silken tofu
  • ¾ cup dairy-free milk beverage
  • ¾ cup maple syrup
  • ½ cup oil
  • 2 teaspoons vanilla extract
  • ¼ teaspoon lemon juice
  • Optional Toppings: powdered sugar or melted dairy-free dark chocolate
  1. Preheat your oven to 350°F and line or grease 6 muffin cups.
  2. In a large bowl, whisk together the oat flour, cocoa powder, baking powder, baking soda, and salt.
  3. Put the tofu, milk beverage, maple syrup, oil, vanilla, and lemon juice in your blender, and puree until smooth.
  4. Scrape the tofu mixture into the flour mix, and whisk until relatively smooth.
  5. Divide the batter evenly between your prepared muffin cups.
  6. Bake for 35 to 45 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  7. Remove to a wire rack and let the cupcakes cool.
  8. Once cool, dust with powdered sugar or drizzle with melted dairy-free dark chocolate, if desired.
Recipe by Go Dairy Free at